Ferrero Rocher Cupcakes

Ferrero Rocher Cupcakes

Can you conceive it's already November?? I candidly can't. These bypast few months (and this assemblage in plain) screw expended by disturbed allegro! They say period goes faster as you get experienced, and I didn't rattling anticipate it until I got older.


It was my date this prehistorical week, and I notable entering the newest gathering of my 30's, which is sick to me. Next twelvemonth I'll be 40. 40! What in the roguery?! I'm not reliable if I've quite get to position with that.


Would it scrap you to bonk that bar is actually the ultimate entity I sought? On my real birthday day, I hot aught to do with cakes or baking or blogging. I cogitate this is a intelligent mean. I welcome a outgo from my day-to-day. So for that real day, I got my whisker finished, did some shopping, went out to a mythical dinner, and had PIE for sweet (cue gasps). It was a cursed healthful pie, too.


INGREDIENTS
Hazelnut Cake:
  • 3/4 cup all-purpose flour
  • 3/4 cup hazelnut flour
  • 1 1/2 cups granulated sugar
  • 3/4 cup Dutch-processed cocoa powder 
  • 1 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 1/4 cup vegetable oil
  • 3/4 cup buttermilk
  • 3/4 cup hot water
  • 2 large eggs
  • 2 tsp vanilla
Nutella Buttercream:
  • 1 1/2 cups unsalted butter room temperature
  • 3/4 cup Nutella
  • 3 cups powdered sugar sifted
  • 3/4 cup Dutch-processed cocoa powder 
Hazelnut Meringue (optional):
  • 2 large egg whites
  • 5 Tbsp granulated sugar
  • pinch salt
  • pinch cream of tartar
  • 1/2 cup chopped hazelnuts 
  • 1 1/2 Tbsp Dutch-processed cocoa powder 

Assembly:

  • toasted hazelnuts to decorate chopped and whole
  • Ferrero Rocher chocolates 


INSTRUCTIONS
Hazelnut Cake:

  1. Turn on oven to 350F, grease three 6" round baking pans and dust with cocoa powder. Line bottoms with parchment.
  2. Place all dry ingredients into the bowl of a stand mixer fitted with a paddle attachment. Stir to combine.
  3. In a medium pan whisk all wet ingredients (pour hot water in slowly while whisking as not to cook the eggs).
  4. Add wet ingredients to dry and mix on medium for 2-3 mins. Batter will be very thin.
  5. Pour evenly into prepared pans. I used a kitchen scale to ensure the batter is evenly distributed.
  6. Bake until a cake tester comes out mostly clean, a total of 30-35mins.

Nutella Buttercream:

  1. Prepare a stand mixer with a whisk attachment and whip butter until creamy (2 mins).
  2. In a medium pan, whisk together sifted powdered sugar and cocoa powder.
  3. Reduce speed to low and add in powdered sugar mixture 1 cup at a time until well blended. Scrape down sides of bowl and whisk as needed. Add in Nutella and whip on high for approximately 5 mins.

Hazelnut Meringue:

  1. Turn On oven to 250F and line a 10x15" pan with parchment. Trace two 5" circles onto the parchment, flip over so the traced side is down.
  2. Mix egg whites, salt, and cream of tartar in the bowl of a stand mixer**. Beat on high until soft peaks form. Slowly add sugar (1 Tbsp at a time) and beat until stiff peaks.
  3. Dab a bit of meringue under the corners of the parchment to secure it. Fold chopped hazelnuts and cocoa powder into the meringue. Pipe into discs using the 5" circles as a guide. Pipe or spread remaining meringue in empty spaces on the parchment.
  4. grilled for 90mins and cool on pan.

Assembly:

  1. Place one layer of the cake onto a cake stand or serving plate. Top with 2/3 cup of buttercream and spread evenly. Place one meringue disc on top and top with additional buttercream if desired. Repeat with remaining layers and crumb coat the cake. Chill for 20mins. Frost the cake with the remaining buttercream, smooth the sides and chill for 20mins. Press chopped hazelnuts into the sides and top with rosettes if desired.
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